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Clam Pancakes with Two Eggs

A batter of milk, flour, eggs and clams cooked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Clam Pancakes with Two Eggs

Ingredients

Directions

Make the batter

  1. Make a thick batter using flour and milk.

  2. Add 2 eggs and 1 pint of milk to the batter.

Cook

  1. Incorporate a few clams, either whole after stewing or chopped fine.

  2. Cook the batter on a hot griddle until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Milk + clamtop 19% of all pairs
    Smell alikemoderate
    Cooked together636 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  5. Flour + clamtop 23% of all pairs
    Smell alikelow
    Cooked together576 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the thick batter that gives the pancakes their body.
Eggs
Bind the batter and help set the pancakes as they cook.
Milk
Adds moisture and loosens the flour into a pourable batter.
Clams
Provide the main seafood flavour and chewy texture within the batter.

The step that matters

Cooking on the griddle until golden brown. The griddle must be hot enough to brown the batter and set its surface quickly. A cool pan lets the pancakes spread and absorb moisture, leaving them pale, soggy, and dense.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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